May 15, 2008
Extensive fisheries closures in Oregon and California are causing some restaurants to rethink where they source the salmon on their menus. In the attached radio interview with Shannon Nelson of CFUN news, Mary Ellen Walling of the BC Salmon Farmers Association discusses the impact of the fisheries closures on sales of BC farmed salmon. With demand for farmed salmon outstripping supply, the closures will have little effect on farmed salmon sales.
The interview concludes with Chef Robert Clark of C Restaurant in Vancouver discussing the possibility that the restaurant will remove wild salmon from its menu.
